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closeup of baked potato soup topped with shredded cheese, bacon and scallions
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Easy Loaded Baked Potato Soup

Loaded Baked Potato Soup transforms your traditional baked potato with all the fixings into a thick, creamy hearty soup! This comforting soup, packed with signature flavors, will warm you all the way down to your bones!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 397kcal

Ingredients

  • 6 bacon slices cooked and crumbled
  • 2 tbsp bacon grease or butter
  • 1/4 cup onion
  • 2 garlic cloves minced
  • 2 cups low fat milk
  • 2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 1 1/2 lbs russet potatoes peeled and diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup sharp cheddar cheese
  • 1/2 cup sour cream or more if desired
  • Fresh chives sliced (for garnish)

Instructions

  • Cook bacon in a skillet over medium high heat for 7-8 minutes or until crispy and brown. You can also bake the bacon in the oven while cutting the potatoes.
  • Transfer the bacon to a paper towel lined plate to absorb excess grease. Once cooled, crumble the bacon into small pieces. (I use my handy kitchen shears to cut mine into pieces)

Add reserved bacon grease or butter to a Dutch oven or soup pot and add in onions.
  • Cook for approx. 3-5 minutes or until onions are tender, stirring often.
  • Then add in garlic and cook for another 1-2 minutes.
  • Add in chicken broth, milk and flour and whisk until combined well.
  • Stir in potatoes, salt and pepper and bring to a slight boil.
  • Reduce heat, cover slightly and simmer until potatoes are tender, about 20 minutes.
  • Stir in 1 cup of shredded cheese, sour cream, 1/2 of the bacon
  • If the soup is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately. Garnish individual bowls with additional cheese, sour cream, green onions and bacon, if desired.

Notes

Leave to peel on the potatoes if preferred.
For quicker prep, use pre-cooked bacon and microwave it per package directions.
Use gluten free flour if needed.
If the sauce is too thick, add additional chicken broth a tablespoon at a time.
If the sauce is too thin, mix 1 tablespoon of flour in 2 tablespoons of cold milk and mix thoroughly.
For creamier soup, use whole milk or heavy cream instead of low fat milk.
Feel free to mash some of the potatoes a little for more texture.
I like to shred my own cheese but feel free to use pre-shredded package cheese as well.
For lower calorie option, use fat free milk and do not add in sour cream, cheese and bacon into the soup. Add desired amounts as toppings instead.
Reheat on low in a pot on the stove, stirring often to prevent sticking. Add more chicken broth, or milk if desired.
This soup does not freeze well since it has milk and cheese.
Nutritional facts do not include extra toppings.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 33g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 852mg | Potassium: 787mg | Fiber: 2g | Sugar: 7g | Vitamin A: 522IU | Vitamin C: 8mg | Calcium: 280mg | Iron: 2mg